This module ensures that all students are competent in the production of breads, gateaux, pastries and desserts. Particular emphasis is placed on the scientific principles , techniques and production processes underpinning this discipline.
Scientific principles used in pastry production
Identify structural ingredients and their use in pastry production.Identify enriching ingredients and their use in pastry productionUnderstand the methods of aeration used in pastry production
Commodities, equipment, techniques,convenience products
Identify the commodities, both fresh and convenience used in pastry productionIdentify the different kinds of equipment and their uses in pastry production.Apply knowledge and understanding of the various techniques used in pastry production.
Cost and quality control procedures
Commodity costing, quality control, dish costing, value added taxation, service charge, selling price, portion control, control cycle
Bread and Pastry-Processes and techniques
Produce a range of bread products including soda, yeast and flavoured.Production of a range of pastry products using the following pastes; - short, sweet, choux and puff.Produce a range of sponges and sponge products including fatless sponge, enriched sponge, fillings and coatings.
Hot and cold desserts- processes and techniques
Understand the scientific properties relating to commodities and processes used in the production of hot and cold sweets/desserts.Identify the commodities, both convenience and fresh used in the production of hot and cold sweets/desserts.Produce a range of cold sweets including;Egg based dishesCold SoufflésCheesecakesWater IcesMeringuesTuiles and Brandy snapsFruit preparation and presentationSaucesProduce a range of Hot sweets including;BattersMilk PuddingsHot Soufflés
Lecturer- led practical sessions with integrated theory
Spot demonstrations used.
Student -led research on current trends
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |